Author Topic: Baby Swiss  (Read 710 times)

Offline scubagirlwonder

  • Mature Cheese
  • ****
  • Location: Sammamish, WA, USA
  • Posts: 119
  • Cheeses: 8
Baby Swiss
« on: April 16, 2010, 07:39:23 PM »
Just a couple quick questions regarding the initial aging of Baby Swiss (during eye formation): should I still be turning the cheese as I would other cheeses, or do I just leave it be? I don't want to mess anything up or risk cracking it!!
I brined it the shorter amount of time, per Sailor's recommendations (I agree with the shorter time allowing for a more pliable rind!) and allowed it to air dry for several days at 55F, now am moving it into the warmer environment for eye development....also, anything special I need to do for humidity? or is it just supposed to be at a lower humidity (eg. room air), should it be open to room air or perhaps in a plastic tub??  ???
~Cheers!
In Caseus Veritas...


Guests, join the CheeseForum.org community to remove this ad.


Offline DeejayDebi

  • Old Cheese
  • *****
  • Location: Connecticut
  • Posts: 5,804
  • Cheeses: 95
    • Deejays Smoke Pit and DSP Forums
Re: Baby Swiss
« Reply #1 on: April 16, 2010, 07:47:00 PM »
The swiss styles cheeses like it warm. Sailor did a really nice thread on the aging of his baby swiss awhile ago.